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Panamanian Garlic Chicken

4 servings

40 minutes

The key to making Panamanian Garlic Chicken is to marinate the meat overnight. Then 25 minutes is enough for the chicken to get a crust, and 10 minutes for the meat juices to disperse. The flavor is very rich due to the orange juice and Worcestershire sauce in the marinade.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
826.6
kcal
65.2g
grams
53g
grams
24.7g
grams
Ingredients
4servings
Bay leaf
3 
pc
Chick
1.3 
kg
Garlic
25 
clove
Coarse salt
2 
tsp
Orange juice
120 
ml
Sherry vinegar
25 
ml
Ground black pepper
2 
tbsp
Worcestershire sauce
2 
tbsp
Ground allspice
2 
tsp
Cooking steps
  • 1

    Cut the chicken into four pieces and place it in a wide bowl, adding one bay leaf. Blend garlic with salt and two tablespoons of water, then add orange juice, vinegar, black pepper, Worcestershire sauce, and freshly ground allspice. Turn everything into a thick paste.

    Required ingredients:
    1. Chick1.3 kg
    2. Bay leaf3 pieces
    3. Garlic25 cloves
    4. Coarse salt2 teaspoons
    5. Orange juice120 ml
    6. Sherry vinegar25 ml
    7. Ground black pepper2 tablespoons
    8. Worcestershire sauce2 tablespoons
    9. Ground allspice2 teaspoons
  • 2

    Add the prepared marinade to the bowl with the chicken and coat all pieces well (you can use your hands). Then, cover the bowl with plastic wrap and place it in the refrigerator for at least four hours — preferably overnight.

    Required ingredients:
    1. Chick1.3 kg
  • 3

    Preheat the grill. Remove chicken pieces from the bowl, shake off excess marinade (to prevent burning), and grill for twenty-five minutes until golden brown, turning occasionally. Cool for ten minutes and serve. At home, sear the chicken in a grill pan and then finish cooking in an oven preheated to 180 degrees for 40-45 minutes.

    Required ingredients:
    1. Chick1.3 kg

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